Senegalese Soup

Recipe Ingredients

4 cups	948ml	Canned chicken broth
1		Boneless skinless chicken breast - halved
2		Onions - chopped
1 cup	110g / 3.9oz	Chopped celery, some leaves included
1		Golden Delicious apple - peeled, chopped
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Curry powder - or to taste
2 tablespoons	30ml	All-purpose flour
1 cup	237ml	Half-and-half
		Golden raisins - plumped in warm
		Water for 15 minutes and drained

Recipe Instructions

In a skillet bring 3 cups of the broth to a boil, add the chicken, reducing the heat to keep the broth at a bare simmer, and simmer it, turning it once, for 8 minutes, or until it is springy. Transfer the chicken to a cutting board, reserving the broth, and chop it.

In a large saucepan cook the onions, the celery, and the apple in the oil, covered, over moderately-low heat, stirring occasionally, for 10 minutes, or until the vegetables are softened. Stir in the curry powder and cook the mixture, stirring, for 3 minutes, and stir in the remaining 1 cup broth. Bring the liquid to a boil and simmer the mixture, stirring occasionally, for 10 minutes.

In a food processor or blender puree the mixture, transfer the puree to a bowl, and stir in the reserved broth and the chicken. Let the mixture cool, stir in half-and-half, and chill the soup, covered, for 3 hours, or until it is cold. Garnish the soup with the raisins.

This recipe yields 6 one-cup servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-D256 broadcast 04-25-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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